Galatoire's Bistro: Provencal chicken sandwich
BATON ROUGE - Executive Chef Kelley McCann of Galatoire's Bistro stopped by our kitchen on Wednesday to whip up a chicken sandwich that is a certified lunchtime hit at the Perkins Road eatery and manages to be healthy at the same time.
Chef McCann said part of the beauty of the base ingredients of the Provençal-style chicken sandwich he quickly demonstrated on our 4 p.m. broadcast is that it works just as well with fish or beef. It's a versatile, lunch meal that makes a great lunch when paired with chips or fries. While he normally grills the chicken breast used for today's recipe, McCann made do with a pan sautée on the News 2 set due to indoor grilling being on the list of least safe activities to do while on the set of a local television news program.
You can use whichever method you prefer to cook the chicken for this recipe, but we gently recommend avoiding indoor grilling over open flame if at all possible. Once the chicken is cooked, the Galatoire's chef puts down a layer of basil aioli on a brioche bun then tops it with slow-roasted Roma tomatoes, Kalamata olives, red onion and capers to round out a flavor profile that will make you feel like you've headed to the south of France for a fall vacation. You can order your own sandwich off of the Galatoire's Bistro lunch menu or you can follow the recipe below to make your own at home:
Editor's Note: Chef McCann did not disclose the exact recipe for the basil aioli they use at the bistro. Producer Caroline McDougall found a close approximation of steps to make a basil-infused spin on the traditional Provençal sauce on the web.
*3/4 cup mayonnaise
*1/3 cup finely chopped fresh basil
*1 tablespoon fresh lemon juice
*1 1/2 teaspoons minced garlic
*1 1/2 teaspoons grated lemon peel
1. Mix ingredients in a medium sized bowl.
2. Add salt and pepper to taste then cover and refrigerate for an hour or more to allow flavors to come together.
Provençal Chicken Sandwich
*1 chicken breast
*1 red onion, sliced
*Kalamata olives, sliced
*Basil aioli (see sub-recipe)
*Capers, drained and chopped
1. Chop and roast Roma tomatoes in oven for roughly 3 hours at 100 degrees in the oven until tomatoes are dried out then slice.
2. Grill or pan sauté chicken breast based on preference.
3. Sauté chopped red onions, Kalamata olives and capers in a skillet along with the sliced roasted Roma tomatoes.
4. Spread basil aïoli on top and bottom of brioche bun.
5. Add chicken breast to bun and dress with sauté mixture and lettuce if desired.
Once again, if your efforts at home fail to inspire, Chef McCann will be in the kitchen at Galatoire's Bistro serving up sandwiches similar to this one every day on the lunch menu. When the chef visits the set, he is always eager to mention brunch at the restaurant which is a decadent affair that includes bottomless mimosas and New Orleans-influenced favorites. He said last week's brunch went exceptionally well and expects this coming Sunday to have an equally festive atmosphere with the crisp fall air and a big LSU Tigers football game the night before. To view menu and hours, visit their website.
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